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Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

Francesco Caponio1, Graziana Difonzo2, Giacomo Squeo3

  • 1Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy. francesco.caponio@uniba.it.

Foods (Basel, Switzerland)
|April 17, 2019
PubMed

Keywords:
olivepâtésrheologysyneresistexture analysisvolatile compounds

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